MEATBALLS ELBOW ALFREDO: Evaporated Milk Substitute none butter

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare the vegetables: remove the outer leaf from the onion and dice it, and prepare the scallion by removing the root end and cutting the tips.

Peel the ginger and rinse the vegetables.

Dice the scallion and onion, and crush two garlic cloves.

In a mixing bowl, combine 150 milliliters of minced meat with 1 tablespoon of salt and mix well.

Form small meatballs, about half the size of a regular meatball, and set aside.

Heat a frying pot with about 1/4 cup of coconut oil over medium heat until hot, about 1-2 minutes.

Add the meatballs to the hot oil, allowing them to cook on one side for about 3 minutes before flipping them.

After flipping, allow the meatballs to cook for another 2 minutes, being careful not to move them too much to avoid breaking them apart.

Remove some excess oil if necessary, then add the diced scallion and onion to the pot and sauté for 2 minutes.

Add 1 cup of evaporated milk to the pot and cover, allowing it to simmer for about 1 minute.

Turn off the heat and add 1 teaspoon of rosemary, 1 teaspoon of sea salt, 1 tablespoon of dried parsley, 1 teaspoon of marjoram, and 1 tablespoon of dried basil to the mixture, covering it to let the flavors soak.

Boil water in a separate pot for the elbow pasta.

Once the water is boiling, add the elbow pasta and cook according to package instructions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens